For a third time now, I have endeavored to produce homemade Klondike bars. It's a terrific way to put to use extra egg whites, which I ended up with from making a recent batch of ice cream, but I also have to smartly plan for pulling these Klondike bars together, since it's an involved and time-sensitive process. Let's be clear, though: they are well worth any trouble and aggravation, these delicious little buggers.
"Homemade Klondike Bars," by Stella Parks, the Pastry Wizard at SeriousEats.com. [Published 06 September 2018 / Updated 15 April 2020]
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